This post is dedicated to all the home cooks who continually feed our stomachs and warm our souls.
I have not cooked a meal for 2 months now, no I am not lazy. My fridge is empty except for the necessities, wine, pepperoni sticks and cherries. Funny, I don’t think I’ve ever ate so well these past two months. Luckily, I have friends who are passionate about cooking and love to entertain. This post is a big THANK YOU to all the home cooks who generously share their meals to feed our stomachs and warm our souls.
I just love home cooked dinners, friends coming together to share fresh and delectable meals over great conversation. The cook is always on hand to explain, where the food is sourced and, we “oohh” and “ahhh” over their pain-staking prep work.
A glimpse of into my home cooked culinary adventure:
Simon, he is best is known for his relentless quips, his love for cooking and, his 4 ft stack of empty Pilsner’s hanging out in the corner of his living room. He spent several painful hours shelling fresh peas for the pea puree.
Spot Prawn Salad with Cucumber Broth, Cilantro and Arugula. We used the cucumber broth, cucumber juice and red wine gastrique to create delicious gin cocktails after dinner.
Herb-crusted Halibut with Pea Puree and Coriander Vinaigrette. This was so rich, check it out, the pea puree had tons of butter, peas, potato, mint, thyme, whipping cream and BACON.
Permanent resident ‘Nunzilla’ with sparks shooting out of her mouth.
Gio’s a financial piranha who was definitely a chef in his past life and Paul, whose resume resembles Madonna’s closet, big and only luxury designers.
My Tuesday’s dinner, saffron (real saffron, I’m spoiled), herb crusted game chicken with wine jus and an amazing pasta dish. I have no idea what was in it but, it was delicious and the pasta was cooked to perfection.
Norman, a chef with a flare with meats, whipped up a fabulous meal. The ribs were cooked in indirect heat for hours. It was so juicy and paired well with his homemade raspberry BBQ sauce, made from real berries. His rub is legendary, now if only I cook I would request some. It’s been a while since my last dinner at your place. I’m impatiently waiting for another invite.
Tai, a local chef specializes in Viet fusion. Sigh…he’s back in Viet. Cured meats, his famous chicken wings and, beautiful oysters.
Finally, just before Maho left back for Japan I was given a 101 Japanese cooking class.